However, when we fry cabbage at home, we often encounter such problems. Cabbage is not crisp enough or has too much water. Obviously, we have to tear cabbage by hand, which will eventually affect our appetite like a dish of cabbage soup. It's not crisp to fry water directly, and then fry it after blanching. How can you make crispy and delicious hand-torn cabbage without soup? Today, I will explain the correct method to you. Cabbage does not come out of water, does not change color, and is delicious and crisp.
Shredded cabbage
1. First, we prepare half a cabbage. After removing the roots, we tore the cabbage into smaller pieces and removed the hard sticks inside. Why do you have to tear cabbage by hand? Because the edge is irregular, it is convenient to taste. After treatment, wash it with clear water and drain it for later use. This step must drain the water, not only for cooking, but more importantly, it is convenient for cooking after draining the water, which is convenient for the rapid evaporation of water vapor, and it is not easy to produce soup, and the taste is crisp.
2. Cut the garlic into thin slices, break the millet pepper from the middle and put it in the same pot. Prepare a small piece of fat pork, shred it for later use, or fry it directly with lard.
3. After the ingredients are ready, we start cooking, burn oil in the pan, pour out the hot oil after fully sliding the pan, and add the cold oil. Cold oil in a hot pan can prevent the pan from sticking when cooking. When the oil is hot, pour in the shredded pork, stir-fry the fat inside, and stir-fry the shredded pork until it is slightly burnt.
4. Then pour in garlic slices and millet pepper, and stir-fry together to give garlic flavor.
5. Add the cabbage with dry water control, turn to high heat and stir fry quickly for 30 seconds to make the water evaporate quickly, so that the fried cabbage is more brittle. After the cabbage is slightly soft, add 5 grams of raw extract and quickly turn it over. Add 2 grams of salt, 65,438+0 grams of chicken essence and 65,438+0 grams of pepper, and add a little sugar to make it fresh. The appropriate amount of sugar is not sweet.
6. Then pour a light oil from the side of the pot to make the dish shine, continue to turn the wok and turn all the seasonings evenly, and then put it on the plate.
Teddy boy has something to say:
1. Pork must be fully stir-fried to make the dish more fragrant.
2. Cabbage must be controlled to dry before it is put into the pot, so that it is convenient to dry water quickly and keep crisp and tender taste.
This dish should be fried and cooked quickly, so as not to affect the taste and appearance after being fried in water for a long time.
Ok, this crispy and delicious hand-torn cabbage is ready. It is wrong to stir-fry cabbage, put it directly in the pot or blanch it. Draining the water before frying is the key.